Bacon Wrapped Chile Bombs
The recipe
Bacon Wrapped Chile Bombs
- Prep15 min
- Cook35 min
- Total50 min
- Yield8 stuffed chiles
- Calories380
Mediummedium heat
Made with Roasted Hatch Chile (Frozen) — grown in the Hatch Valley.
Ingredients
Instructions
- Preheat oven to 350°F.
- In a small bowl, combine softened cream cheese and garlic salt and mix until well blended.
- Carefully slice open each roasted Hatch Green Chile pod and remove the seeds.
- Place one quarter of the chopped brisket inside each chile.
- Spoon one quarter of the cream cheese mixture on top of the meat in each chile.
- Wrap 2 slices of Hatch Green Chile bacon around each stuffed chile, securing as needed.
- Place on a baking sheet and bake for 35 minutes, or until the bacon is cooked to your liking.
- Remove from the oven and let rest for 5 minutes before serving.
Pantry
Shop the chile used in this recipe
Frequently asked questions
What chile is best for bacon wrapped chile bombs?
Whole roasted Hatch green chile pods are best because they stay sturdy enough to hold the meat and cream cheese filling while staying tender and smoky. Choose large, intact pods, roast and peel them, then slice along one side to stuff. Medium-heat Hatch chile balances the rich bacon and cheese without overpowering them.
Can I use a different meat than brisket?
Yes. Brisket is rich and smoky, but barbacoa, shredded chicken, or pulled pork all work beautifully in chile bombs. Any tender, well-seasoned cooked meat fits inside the pod. Use about a quarter of your meat per chile so it pairs evenly with the cream cheese and the bacon wrap.
How do you keep bacon wrapped chile bombs from falling apart?
Wrap two slices of bacon snugly around each stuffed chile and secure with a toothpick if needed. Place them seam-side down on the baking sheet so the bacon holds everything together as it crisps. Let them rest five minutes after baking before serving so the filling sets and the pods stay intact.
Where can I buy Hatch green chile for this recipe?
You can order Roasted Hatch Green Chile shipped from our family farm in the Hatch Valley. Whole roasted, peeled pods are ideal for stuffing and wrapping, and they keep their bright, smoky New Mexico flavor far better than canned chile. Keep a stash in the freezer so chile bombs are always within reach.
